by Erin James
For the last six years, Juan Muñoz-Oca has been heading the 1.2 million-case production of Columbia Crest‘s Paterson, Washington, winery….
Nestled on the expansive grounds of the Cowlitz Reservation, the Ilani Resort and Casino in Ridgefield, Washington, is quickly becoming the go-to spot in Ridgefield, Washington for not just gaming, but top-tier dining as well. Set just past the ringing machines and flashing games, the Line & Lure restaurant stands as a testament to local seafood and farm-to-table commitment.
An exclusive first-look at the just-released book “Tasting Cider” by our editor Erin James and sister magazine CIDERCRAFT, this recipe showcases prized Washington asparagus in peak season, accented by subtly spiced cider. For more recipes like this, order your copy of “Tasting Cider” here, now available.
Sheltered in the rain shadow of the Olympic Mountains, “Sunny Sequim” is an intimate bayside, densely agricultural town in Washington’s Olympic Peninsula.
What good things happen on Mondays? Tuesdays? Going back to work doesn’t necessarily warrant a celebration, and so many great restaurants take a day off on Tuesdays, it almost makes us want to just sleep until Wednesday. But that early week avoidance has met its match in the best thing to come on a summer week starter: Bastille Rooftop Dinners.
Famously known as being the home to a certain group of “goonies,” Astoria, Oregon, is a quintessential Pacific Northwest town. For most of the year, blankets of rain keep Oregon’s Northwestern-most city bundled up, as Astoria averages just shy of 70 inches of rainfall per year. But rain or not, Fort George Brewery & Public House pours up cups of sunshine to the town’s many inhabitants and visitors.
Vermouth was one of the spirits I learned to avoid as a teenager sneaking hooch out of my dad’s liquor cabinet. The floral-infused sweet flavor did not appeal. A fortified wine (a wine in which a distilled spirit, such as brandy, is added) infused with botanicals, vermouth is offered in a range of flavors, from subtle to obtusely herbaceous and sweet.
If your dream “harvest” dinner entails views of picturesque vineyards, a topped off wine glass as needed and mason jars galore, Field & Vine Events’ Dinners in the Field can make your outdoor dinner dreams come true.
Pascal Chureau, chef and owner of Field & Vine Events, and Allium Bistro in West Linn, Oregon, has planned 31 dinners around the greater Portland/Willamette Valley farming region with a focus on fresh, seasonal produce straight from a hosting farm.
Situated in the upper left corner of Washington State, Aslan Brewing is bringing a community together with good food and even better beer. Once just a stray thought between friends, the brewpub is now the reason for the hustle and bustle of downtown Bellingham’s Forest Street.
Rising culinary star Doug Adams was one of Portland’s first ever contestants on Bravo’s “Top Chef,” where he wooed judges with his fried chicken on season 12. Originally from Texas, Adams landed in Portland in 2008 for culinary school, then cooked in high-profile kitchens including Pok Pok and Paley’s Place. Most recently, he was chef de cuisine at Imperial and Portland Penny Diner. His next stop is Bullard, a new restaurant opening in the heart of downtown Portland late this year.